SUSPIRO LIMENO
This is a classic Peruvian dessert which is very popular in Chile, it's irresistible for all ages! It's easy and I've been able to prepare it myself since I was little! Try it, you won't regret it!
Provided by fran from chile
Categories World Cuisine Recipes Latin American South American Peruvian
Time 3h45m
Yield 6
Number Of Ingredients 7
Steps:
- Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.
- Whip the egg whites with confectioners' sugar to stiff peaks (see Editor's Note). Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours. Sprinkle with cinnamon before serving, if desired.
Nutrition Facts : Calories 401.3 calories, Carbohydrate 62.4 g, Cholesterol 108.8 mg, Fat 11.9 g, Fiber 0.1 g, Protein 11.6 g, SaturatedFat 7 g, Sodium 171.3 mg, Sugar 61.8 g
SUSPIROS (BREATHLESS)
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Place tapioca flour in a large bowl. Add sugar, butter, eggs, cinnamon, and salt. Mix well until a soft dough forms.
- Pinch off a small piece of dough and roll out into a rope the length of a pencil on your work surface; coil tightly into a spiral. Repeat with remaining dough. Arrange spirals on baking sheets.
- Bake in the preheated oven until cooked on the bottom but still pale on top, about 15 minutes.
Nutrition Facts : Calories 141.9 calories, Carbohydrate 25.6 g, Cholesterol 25.7 mg, Fat 4.3 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 58.2 mg, Sugar 6.3 g
DOMINICAN MERINGUE CAKE FROSTING (SUSPIRO)
Best frosting ever!! In my country all cakes are topped with meringue frosting. It is not hard like the meringue cookies, it is so soft and fluffy, you will love it!! Don't turn off your mixer throughout the entire mixing process.
Provided by Kitty Kat Cook
Categories Dessert
Time 30m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the caramel by boiling water and sugar over low heat, when it starts making thick, sticky bubbles, it has reached a caramel consistency. It'll be a light yellow color. Don't let it burn! (Careful this kind of caramel burns like melted plastic).
- While the caramel cooks, in a glass bowl whisk the egg whites at high speed until it forms peaks.
- Slowly add the powdered sugar until it is all mixed.
- Continue to whisk and add the salt and cream of tartar.
- Very slowly add the caramel into the meringue until it is all well mixed.
Nutrition Facts : Calories 488.8, Sodium 45.7, Carbohydrate 123.3, Sugar 121, Protein 1.8
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